You’ve probably heard of molecular gastronomy before, and you have probably been confused as to what it might be! In the avant-garde realm of culinary exploration, molecular gastronomy reigns supreme; ...

Molecular gastronomy (not the after-effect of eating too many black bean, spicy sausage and cheese nachos) is a scientific discipline that studies the physical and chemical processes that occur while ...

Jacob Katel”The exciting part for us is when people break out their cameras before they eat,” says Chef Jacob Durham from Enso. “Food is the only artform made strictly for consumption. Cooking is the ...

Bless-this-mess chefs looking to make something more exotic than green-bean casserole this holiday season are in luck. Fall brings a trio of cookbooks from world-renowned molecular gastronomists whose ...

Top Chef. He is also responsible for the menu at five restaurants in the Atlanta area. His new cookbook is ...

Shortly before New Year’s, I went back to O’s at the Westin Westminster with some of my most trusted dining compatriots, where we put away several bottles of Piper Heidsieck champagne and had chef Ian ...

"We're asked to select a stabbing implement of our choice. Mine looks like some sort of medieval eating spike" Credit: Photo by Rob Bartlett Just when you thought the last flash-frozen nail had been ...

An early morning serving of food news, with no preservatives or additives. Italy has banned the ingredients used for Molecular Gastronomy from their restaurants “for the security of it’s citizens.” ...

Tiptoe Through the Molecules With Me …The phrase “molecular gastronomy” has been thrown around a lot recently, most often in reference to high-tech, high-concept cookery practiced by pointy-haired ...